Kate Murray is a graduate of the CNS/eCornell Certificate Program in Plant-based Nutrition as well as a board certified holistic health practitioner. Find out more about her book and her recipes by visiting asilentcure.org.
This is an original recipe published in Kate’s book.
4-6 cups of brussles sprouts (about ½ a stalk)
½ to ¾ cup hazelnuts, lightly toasted, skin removed
1 Small red onion or ½ medium red onion
¼ cup maple syrup
2 tsp. apple cider vinegar
Salt & freshly ground black pepper
Toast hazelnuts until fragrant, either in the oven or on the stovetop, then rub the off skin with a kitchen towel. Chop coarsely and set aside.
Half or quarter the brussels and loosely chop the onion. Spread on parchment paper and roast at 400 degrees for about 30-40 minutes or until the edges are slightly browned.
Whisk maple syrup and apple cider vinegar in a separate bowl, then drizzle over the top of the roasted brussels. Roast for about 5 more minutes and then toss the chopped hazelnuts on top just before serving.
© by Kate Murray